Raspberry-Yogurt Muffins

• 4.6 ounces brown rice flour (about 1 cup)
• 2.6 ounces white rice flour (about 1/2 cup)
• 1/3 cup plus 1 teaspoon sugar, divided
• 2 tablespoons potato starch
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1 cup vanilla fat-free yogurt
• 1/4 cup fat-free milk
• 2 tablespoons canola oil
• 1/4 teaspoon almond extract
• 1 large egg
• 1 cup fresh raspberries
• 1 tablespoon brown rice flour
• Cooking spray

1. Preheat oven to 375u0b0.
2. Weigh or lightly spoon 6 ounces brown rice flour (about 1 cup) and white rice flour into dry measuring cups; level with a knife. Combine flours, 1/3 cup sugar, and next 6 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients (through egg); stir with a whisk. Add to flour mixture, stirring just until moist.
3. Toss raspberries with 1 tablespoon brown rice flour in a small bowl; gently fold into batter.
4. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with 1 teaspoon sugar. Bake at 375u0b0 for 22 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

brown rice flour, white rice, sugar, potato starch, cornstarch, baking powder, baking soda, xanthan gum, salt, vanilla fat, milk, canola oil, almond extract, egg, fresh raspberries, brown rice flour, cooking spray

Taken from www.myrecipes.com/recipe/raspberry-yogurt-muffins (may not work)